The days have gotten shorter, with early nights turning cooler and windows blurred out by the misty rain. I can't help but crave hot bowls of soup filled to the brim with delicious creamy concoctions. Chestnut and apples seem a perfect pair to cosy up and settle as chimneys turn smoky and stocking cover chilly knees. The aromas of autumn can be conjured up from these two ingredients cooking slowly in your kitchen. Not to mention baked apples also make for a beautiful dessert. So bake a few extra leather coats.
Chestnut And Russet Apple Soup Ingredients 2 cups Cooked Chestnuts 1/4 Baked Leather coat Russet Apple 1 Shallot finely chopped 2 Clove Garlic, minced Olive Oil Oregano Salt & pepper In a jug, cover pealed chestnuts and baked apple with water and blend until smooth an set aside. In a medium sized pan, gently soften garlic and onion in olive oil with a pinch of salt. Add blended chestnuts and apples to pan, allowing to simmer until a thick creamy consistency is reached. Sprinkle with oregano and pepper. Serve pipping hot.
Little cake pot 